Sea Veggies

Maybe you’ve heard of them or maybe you haven’t, since unlike land veggies, sea veggies (edible seaweeds) don’t get as much attention. That’s unfortunate, too, since sea veggies aren’t nutritionally adversely affected by soil erosion and environmental pollution as many conventional land veggies are.

In fact, the average seaweed still contains over 70 minerals and phytonutrients, and sea vegetables come in a variety of colors, too, including green, brown, red, and blue-green algae. All sea veggies are not equal, though. Just like land veggies, some outperform others. Here are some you may want to know about.

One of the best-known sea veggies is kelp, a brown seaweed plant, which is brimming with vitamins and trace minerals. Kelp boasts vitamins A,B,C,D,E and K, and is also packed with protein, fiber, iodine and sodium alginate, which is known for its ability to help remove radioactive particles from the body.

Regular consumption of kelp, particularly raw kelp, has been said to support healthy thyroid function, adrenal function, pituitary function and digestion. It also acts as a blood purifier. Interestingly, kelp proteins have been compared to animal proteins in their quality, making it a desirable protein source for both vegetarians and vegans.

Along this same line is the seaweed hijiki. It trails behind kelp ever so slightly as far as its nutrient content, but it surpasses kelp in its calcium content. That makes hijiki a bone builder as well as a protector against osteoporosis and other unhealthy bone conditions. Likewise, hijiki also contains noted levels of magnesium, phosphorous, iron and potassium—all important trace minerals that can add to bone health and to overall bodily health.

Then there’s kombu. Identified as an excellent “all around” seaweed, kombu contains high amounts of almost all of the major vitamins and minerals. It is often used as a decongestant for excess mucus and also supports healthy blood pressure. It’s rich in iodine, carotenes, vitamins B, C, D and E as well as minerals such as calcium, magnesium, potassium, silica, iron and zinc. Additionally, kombu is noted for its rare nutrient content of germanium, which provides excellent skin-health properties.

Another noteworthy sea veggie is nori, which is comprised of about 30 to 50 percent protein, making it a valuable source of protein for vegetarians and vegans. What’s more is that nori’s fiber content makes it a desirable sushi wrapper—and it’s packed with carotenes, calcium, iodine, iron and phosphorous.

And let’s not forget about arame, which provides a rich source of iodine as well as fat-soluble vitamins and phytohormones. Arame is said to promote hormonal health as well as healthy skin and hair. Wakame is another sea veggie that is a high-protein, high-calcium seaweed packed with carotenes, iron and vitamin C. It’s useful for promoting hair growth and luster as well as a healthy skin tone. Likewise, dulse, a red sea plant, is rich in iron, protein and vitamin A, providing 300 times more iodine and 50 times more iron than wheat does.

The bottom line? Be sure to eat your veggies—those from the land and those from the sea!

This information is intended for educational and informational
purposes only. It should not be used in place of an individual consultation or examination
or replace the advice of your health care professional and should not be relied upon to determine
diagnosis or course of treatment.